Seared Scallops with Roasted Cauliflower and Parmesan Risotto (1 Hr, 11 Mins)

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Here’s a dish that perfectly marries the elegance of seafood with the comfort of Italian cuisine. This recipe features succulent seared scallops resting atop a creamy bed of Parmesan risotto, enriched with chunks of flavorful roasted cauliflower.

The dish is beautifully garnished with fresh basil leaves, adding a touch of freshness and color. Ideal for a special occasion or a gourmet home-cooked meal, this dish will not disappoint.

  • Prep Time: 6 minutes
  • Cook Time: 1 hour, 5 minutes
  • Total Time: 1 hour, 11 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Roasted Cauliflower:

  • 1 head of cauliflower, cut into small florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Parmesan Risotto:

  • 1 cup Arborio rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth, warmed
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

For the Seared Scallops:

  • 8–10 large sea scallops, patted dry
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh basil leaves for garnish

Instructions

  1. Roast Cauliflower (25 minutes): Preheat your oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and golden. Set aside.
  2. Prepare Risotto (30 minutes): In a large pan, melt butter over medium heat. Sauté onion and garlic until translucent. Add Arborio rice and stir to coat with butter. Pour in white wine and cook until absorbed. Gradually add warm broth, one cup at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding more. After about 18 minutes, when the rice is tender and creamy, stir in the roasted cauliflower and grated Parmesan. (You can put aside a few roasted cauliflower florets for garnish if desired.) Season with salt and pepper.
  3. Seared Scallops (10 minutes): Season scallops with salt and pepper. Heat olive oil in a skillet over high heat. Sear scallops for about 1-2 minutes on each side, or until a golden crust forms and they are just cooked through.
  4. Assemble and Serve (5 minutes): Spoon a generous portion of the cauliflower Parmesan risotto onto plates. Place seared scallops on top of the risotto. Garnish with fresh basil leaves and additional Parmesan if desired.
  5. Enjoy (1 minute): Serve immediately and enjoy the rich and elegant combination of flavors.

Notes

Creating this dish is about ensuring each component is cooked to perfection. The key to a great risotto is patience; it should be stirred frequently to achieve a creamy consistency.

The roasted cauliflower should be tender but not mushy, adding a delightful texture to the risotto. Scallops should be seared quickly to retain their juiciness and develop a flavorful crust.

This dish is a luxurious and satisfying meal, perfect for those evenings when you want to treat yourself or your loved ones to something truly special.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 20g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 40mg

Pair this with...

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

Balsamic Roasted Brussels Sprouts

Begin with fresh Brussels sprouts, trimming the ends and cutting them in half for a flat, roasting surface. In a mixing bowl, toss the sprouts with olive oil, ensuring each one is glistening and ready for the oven's heat. Now, drizzle them with good-quality balsamic vinegar, which will reduce and caramelize as they roast, imparting a deep, rich flavor. Season with a pinch of salt and freshly cracked black pepper to balance out that balsamic sweetness. Spread the sprouts evenly on a baking sheet, ensuring each one has space to become crisp. Roast in a preheated oven until they’re beautifully browned and slightly crispy on the outside, while maintaining a tender bite inside.

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